JP5508049B2 - Bread, Chinese bun, and bun manufacturing method - Google Patents

Description

  The present invention relates to a method for producing bread and / or Chinese buns and / or buns. More specifically, the present invention relates to a method for producing bread and / or Chinese buns and / or buns in which cooked rice with a grainy texture is used as stuffing.

  Many confectionery breads, Chinese buns, and buns (including not only steamed confectionery but also baked confectionery such as taiyaki and maple buns) use various fillings (stuffs and fillings) for the purpose of flavor variation. For example, anpan, anpan, rice cake paste typified by general buns, curry filling typified by curry bread, and other creams (chocolate, custard, etc.) are usually used frequently. There are also cases where cooked foods such as gratin and croquettes are used as stuffing.

  On the other hand, cooked rice food is a food made from cereals, which is a staple food of Japanese people and one of the few domestic self-sufficiency ratios, and therefore, various applications are being tried in the processed food field. For example, processed rice produced by drying so that cooked rice can be easily restored is often used for so-called instant foods.

  However, to date, no example has been found of cooked and cooked cooked rice foods that are used as stuffing for industrially produced bread or the like as described above. As for the use of rice, use as dough is mostly performed such as kneading rice flour into dough such as bread (Patent Document 1). This is different from the above-mentioned rice cake, curry filling, solid croquettes, etc. It is thought that it is very difficult to fill. In order to avoid the problem of viscosity, it is possible to use a method of filling rice that has not been pre-gelatinized. However, after filling, the rice in the middle is uniformly pre-gelatinized by final heat treatment such as bread. It is very difficult to be in a state (so-called rice cooking state) and is not practical.

  In such a background, the texture of rice cooked rice (feeling of grain of rice) remains when it is eaten, the quality of bread that is just filled with cooked rice, Chinese buns, buns, etc. Development is expected among those skilled in the art. In addition, there is a need among those skilled in the art for cooked cooked rice foods for fillings (stuffs, fillings) that allow such cooked rice to be easily filled into bread or the like with a machine.

JP 2008-278827 A

  The present invention provides a bread, a Chinese bun, a bun, etc., having a texture (rice grain texture) that is similar to that of cooked rice when eaten, such that the cooked rice is filled as a stuffing as it is, and like this An object of the present invention is to provide cooked cooked rice food for stuffing that can be easily and stably filled with a machine (highly suitable for machine filling) when producing high quality bread, Chinese buns, buns and the like.

  In order to achieve the above object, the present inventors conducted intensive research, mixed glutinous rice and / or glutinous rice after water immersion, and added a predetermined amount of dextrin, trehalose, added water, mixed and heated. It has been found that cooked rice food with high machine filling suitability can be obtained by processing (cooking). And this was machine-filled as stuffing such as bread, Chinese buns, buns, etc., and by further heat treatment, it was found that the texture (rice grain feeling) like cooked rice remains when eaten, leading to the present invention. .

That is, the embodiment of the present invention is as follows.
(1) 10-50% by weight of glutinous rice and / or sticky rice after water immersion, 1-40% by weight of ingredients (beans, meat, seafood, vegetables, seaweed, etc.), 2-20% by weight of dextrin, trehalose A composition obtained by mixing and heat-treating 1 to 20% by weight and added water 30 to 65% by weight is filled as at least one filling selected from bread, Chinese buns, and buns, and further heat-treated. A method for producing bread and / or Chinese buns and / or buns.
(2) 10-50% by weight of glutinous rice and / or glutinous rice after immersion in water, 1-40% by weight of ingredients (beans, meat, seafood, vegetables, seaweed, etc.), 2-20% by weight of dextrin, trehalose 1-20% by weight, sugar (eg, starch syrup, isomerized sugar, sugar, etc.) 2-30% by weight, added water 30-65% by weight. A method for producing bread and / or Chinese buns and / or buns, which is filled as at least one selected filling and further heat-treated.
(3) The amount of dextrin is the same as the amount of trehalose (that is, the composition is 1: 1) or more (that is, the composition in which dextrin is added more than trehalose). ) Or the method according to (2).
(4) Moisture in glutinous rice and / or glutinous rice after water immersion is 25 to 40% (preferably 30 to 35%), described in any one of (1) to (3) the method of.
(5) The dextrin is a dextrin having a DE (Dextrose Equivalent) value of 2.0 to 30.0 (preferably 5.0 to 20.0, more preferably 10.0 to 15.0). The method according to any one of (1) to (4), wherein
(6) The method according to any one of (1) to (5), wherein a seasoning (brewed seasoning, fermented seasoning, salt, amino acid, etc.) is contained in the added water.

(7) Bread, Chinese buns or buns produced by the method according to any one of (1) to (6), wherein the graininess of rice in the stuffing remains.

(8) 1 to 40% by weight of ingredients, 2 to 20% by weight of dextrin and 1 to 20% by weight of trehalose are mixed with 10 to 50% by weight of glutinous rice and / or glutinous rice after water immersion, and 30 to 65% by weight of water The composition obtained by subsequent heat treatment is machine-filled as at least one filling selected from bread, Chinese buns, and buns, and is further subjected to a heat treatment method. Bread and / or Chinese buns and / or A method for improving the machine filling suitability of (heated) cooked rice on a wharf.
(9) The method according to (8), wherein 2 to 30% by weight of saccharide (such as starch syrup, isomerized sugar, sugar) is further mixed with glutinous rice and / or glutinous rice after being immersed in water.

(10) 10-50% by weight of glutinous rice and / or glutinous rice after immersion in water, 1-40% by weight of ingredients (beans, meat, seafood, vegetables, seaweed, etc.), 2-20% by weight of dextrin, trehalose A method for producing a cooked cooked rice food for bread and / or Chinese buns and / or buns, wherein 1 to 20% by weight and 30 to 65% by weight of added water are mixed and heat-treated.

  According to the present invention, it is possible to machine-fill as stuffing such as bread, Chinese buns, and buns (of course, it can be filled easily even by hand filling), and the machine filling suitability with good judgment is very good. Improved cooked cooked rice food for stuffing is obtained. And the bread, Chinese buns, buns, etc. using this cooked cooked rice food for stuffing can not only be stably mass-produced by machine, but also the water content in the stuffing can be appropriately moderated by the heat treatment after filling. It becomes a quality as if the cooked rice is filled as a stuffing as it is.

No. using glutinous rice soaked rice 1-No. 5 shows the results of sensory evaluation of bread (mainly evaluation of rice grain feeling of filling) when the composition of each formulation of No. 5 is used as bread filling (filling). No. using the soaked rice 6-No. 10 shows the results of sensory evaluation of bread (mainly evaluation of the feeling of rice grain of filling) when the composition of each of the 10 blends was used as bread filling (filling).

  The present invention relates to the production of bread, Chinese buns, and buns. In the present invention, bread is a bread dough filled with a filling (bread for bread), such as anpan and curry bread, and heat-treated (baked). , Frying, etc.). In addition, Chinese bun means a product produced by wrapping a stuffing with dough and heat-treating (steaming or the like) such as an bun or meat bun. Wharf is made by wrapping the stuffing with dough and steaming like a Chinese bun, and it is made by sandwiching the stuffing with dough (usually heated liquid) on a heated cooking board and baking it at the same time or afterwards. Is included.

  In the present invention, first, cooked cooked rice food for stuffing is manufactured. The rice used as a raw material may be any of glutinous rice, glutinous rice, and blended rice thereof, and is not particularly limited. In addition, especially this invention exhibits a favorable effect, when using sticky rice with strong viscosity as a raw material. In addition, the brand of rice is not particularly limited, and various brands such as rice cake, rice cake, kinu no hada, etc. can be used in glutinous rice, such as koshihikari, Akitakomachi, and Hitomebore.

  As with cooked rice, the rice is soaked in water by a regular method after washing. Although it does not specifically limit by this water immersion process, It is suitable for the water | moisture content of rice (immersion rice) to be 25 to 40% (preferably 30 to 35%). Also, for the purpose of coloring and seasoning rice, such as red rice, it is possible to add coloring ingredients such as red bean broth and salt, brewing seasonings, spices, amino acid seasonings, fats and oils to this soaking water. Good.

  Ingredients, dextrin, trehalose and added water (sugar as necessary) are added to and mixed with the soaked rice that has been subjected to the soaking treatment. The ingredients are not particularly limited, but beans (red beans, soybeans, etc.), meats (chicken, beef, pork, etc.), seafood (shrimp, Thai, scallops, salmon, etc.), vegetables (carrots, bamboo shoots, burdock, etc.) ), Seaweeds (hijiki, wakame, etc.), konjac and the like. These may be pretreated as necessary, such as cutting, heating, steaming, dipping, blanching.

  As dextrin, dextrin having a DE (Dextrose Equivalent) value of 2.0 to 30.0 (preferably 5.0 to 20.0, more preferably 10.0 to 15.0) is used. Is good. Use of dextrin having a DE value of less than 5.0 may cause a problem of rice aging. In addition, the use of dextrin having a DE value exceeding 25.0 requires an increase in the amount of addition, and browning may occur or sweetness may occur, which may not be preferable depending on the type of product. As described above, dextrin having a DE value of 2.0 to 30.0 can be used in the present invention, but a DE value of 5 is considered in consideration of the taste, cost, ease of handling, and difficulty of browning due to heat treatment. 0.0-25.0 dextrin can be used in a wide range of products, and is more preferable.

  The sugar to be used is not particularly limited, but liquid sugar such as starch syrup and isomerized sugar (fructose glucose liquid sugar, invert sugar, etc.) is preferably used. In addition, there is no problem even if liquid sugar and sugar (granulated sugar, super white sugar, etc.) are used in combination. The added water may be simply water that does not contain other components, or may contain a seasoning component similar to that used during immersion.

  The mixing ratio of each material is 10 to 50% by weight (preferably 10 to 30% by weight) of immersed rice, 1 to 40% by weight (preferably 5 to 30% by weight), and 2 to 20% by weight of dextrin. % (Preferably 4 to 10% by weight), trehalose 1 to 20% by weight (preferably 2 to 10% by weight), and added water 30 to 65% by weight (preferably 35 to 60% by weight). When adding sugar, it mix | blends by 2 to 30 weight% (preferably 5 to 25 weight%). In the present invention, the amount of added water is designed to be larger than that of normal rice cooking, and the amount of dextrin is the same as the amount of trehalose or more than that. desirable. As a result, the padding is good (high fluidity) and the machine filling suitability is improved, while the final product such as bread maintains the grain texture (texture) and is equivalent to the texture of ordinary cooked rice. The effect of being obtained is more prominent. Even if the blending amount of dextrin is less than the blending amount of trehalose, a predetermined effect is exhibited as long as it is within the above range.

  The above-mentioned mixture is filled and sealed in a container (such as a packaging material or a pressure container), and heat treatment (rice cooking, rice α-formation) is performed. The heat processing method can utilize what is used by the rice cooking of normal rice, and direct fire heating, steam heating, etc. are illustrated. The heat treatment conditions may be any conditions that allow the rice to be cooked uniformly (pregelatinized state), and 10 to 60 at 90 to 135 ° C. (preferably 98 to 125 ° C., pressure heating when 100 ° C. or higher). Minutes (preferably 20-50 minutes) are preferred, but this range is not limited. In addition, the heat-treatment conditions (conditions in which rice is not partly agglomerated) where rice is not sufficiently cooked (alpha state) are not preferable in terms of quality and the like.

  The composition obtained by this heat treatment (cooked cooked rice food for stuffing) is filled into bread dough and the like by a conventional method. Filling may be performed manually, but mass production is possible by performing filling with a machine such as a wrapping machine. Since this composition (cooked cooked rice food for stuffing) maintains appropriate fluidity and hardly sticks to a filling machine or the like, it can be quantitatively metered and continuously filled for a long time.

  Thus, the bread etc. with which the filling was filled are heat-processed by a conventional method. As the heat treatment, a baking process (or frying process) is generally used for bread, and a steaming process is generally used for Chinese buns. In the case of a bun, either the steaming process (general bun) or the baking process (taiyaki, baked confectionery such as maple bun) is selected depending on the form. The heating conditions are not particularly limited as long as standard conditions are used according to the type of product.

  The resulting bread, etc., has the water content in the padding properly transferred to the dough part or evaporated by heat treatment, and the texture (rice grain feeling) of cooked rice remains when eaten. It becomes the quality that is filled as it is. This makes it possible to industrially produce a large amount of bread having a new texture.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Manufactured cooked glutinous rice food for stuffing)
Washed 200 g of polished rice from domestic glutinous rice (brand: Himeno-mochi), added room temperature water (containing a small amount of red bean broth) until the rice was completely immersed, soaked for 4 hours, and drained after immersion. . The weight of the soaked rice after the soaking treatment was 255 g. Separately, 100 g of red beans steamed by a conventional method were prepared as ingredients.

  Along with 255 g of the above-mentioned soaked rice and 100 g of steamed red beans, dextrin (Sandek, product of Sanwa Starch Kogyo Co., Ltd.), trehalose (product of Treha, Hayashibara Shoji Co., Ltd.), sugar (Hellodex, product of Hayashibara Shoji Co., Ltd.) and seasoning liquid (added water, refined) (Salt water added with 0.5% by weight of salt) was designed so that the total amount was 1 kg, and each was sealed in a heat-resistant soft packaging container. The composition of each sample is shown in Table 1.

  The container filled and sealed with the raw material was subjected to pressure and heat treatment using a retort sterilizer (product of Nisaka Seisakusho). The conditions were 121 ° C. for 20 minutes (0.2 MPa), and a cooling treatment to room temperature was performed immediately after the treatment.

(Manufactured cooked glutinous rice food for stuffing)
The polished rice of domestic glutinous rice (brand: Koshihikari) was washed, and water at room temperature was added until the rice was completely immersed, soaking was performed for 4 hours, and draining was performed after immersion. 110-300 g of soaked rice after the soaking treatment and 65-260 g of steamed red beans (ingredients) that had been steamed by a conventional method were prepared.

  Along with the above-mentioned soaked rice and steamed red beans, dextrin (Sandek, product of Sanwa Starch Co., Ltd.), trehalose (product of Treha, Hayashibara Corporation), sugar (Hellodex, product of Hayashibara Corporation) and seasoning liquid (added water, refined salt 0 (5% by weight of salt water) was designed so that the total amount was 1 kg, and each was sealed in a heat-resistant soft packaging material container. Table 2 shows the composition of each sample.

  The container filled and sealed with the raw material was subjected to pressure and heat treatment using a retort sterilizer (product of Nisaka Seisakusho). The conditions were 121 ° C. for 20 minutes (0.2 MPa), and a cooling treatment to room temperature was performed immediately after the treatment.

(Manufacture and sensory evaluation of bread with cooked rice)
The cooked cooked rice foods (No. 1 to No. 10) for stuffing prepared in Examples 1 and 2 are filled into bread dough that has been previously fermented by a bread wrapping machine (product of Leon Automatic Machine Co., Ltd.). Then, a heat treatment (bread baking) was performed at 200 ° C. for 10 minutes using a baking machine (product of Masudak).

  About each obtained bread, the sensory evaluation test was done by 10 trained panelists centering on especially the texture of the rice grain of stuffing (it is good that it is close to cooked rice). The evaluation was classified into four stages: no graininess, crushing but slight graininess, graininess, and very good graininess (FIGS. 1 and 2).

  As a result of evaluation, when trehalose or saccharide was added alone (without dextrin), the filling ability of the wrapping machine was good, but there was no sense of grain of rice when bread was made. When trehalose and dextrin are used together (and saccharides are further used if necessary) and the amount of dextrin is greater than the amount of trehalose, bread with a good grain feel can be obtained while filling is good. (FIGS. 1 and 2).

(Manufacture and sensory evaluation of cooked cooked rice foods for fillings)
210 g of glutinous rice (immersed rice) of Example 1 and 100 g of red beans steamed by a conventional method were prepared, and filled and sealed in a heat resistant soft packaging material container according to the formulation shown in Table 3. Moreover, 250 g of non-glutinous rice (dipped rice) and 100 g of fresh onion (slice) of Example 2 were prepared and filled and sealed in a heat-resistant soft packaging material container according to the formulation shown in Table 3. The same dextrin, trehalose and seasoning solution as in Examples 1 and 2 were used. As a saccharide compounded in cooked glutinous rice food, a mixture of sugar and Hellodex was used.

These were subjected to pressure and heat treatment with a retort sterilizer (product of Nisaka Seisakusho). The conditions were 115 ° C. and 50 minutes (0.2 MPa), and a cooling treatment to room temperature was performed immediately after the treatment. Thereafter, the cooked cooked rice food was refrigerated for 14 days, and after storage, graininess and aging were confirmed by sensory evaluation.
As a result, in all cases, aging due to refrigerated storage (a state in which the rice texture was hard and stiff) was not observed, and the rice grain feeling was well maintained. In addition, as a result of further study of the blending, it was shown that the blending amount of dextrin is preferably equal to or more than the trehalose blending amount.

  The present invention is summarized as follows.

  The present invention provides a bread, a Chinese bun, a bun, etc., having a texture (rice grain texture) that is similar to that of cooked rice when eaten, such that the cooked rice is filled as a stuffing as it is, and like this An object of the present invention is to provide cooked cooked rice food for stuffing that can be easily and stably filled with a machine when producing high quality bread, Chinese buns, buns and the like.

  And in order to achieve the purpose, glutinous rice and / or glutinous rice is soaked in water, mixed with ingredients, mixed with a predetermined amount of dextrin, trehalose and added water, mixed, heated (cooked), and This is filled as bread, Chinese buns, buns, etc., and further heat-treated.

Claims (6)

10-30 % by weight of glutinous rice and / or glutinous rice after immersion in water, 1-40 % by weight of ingredients, 2-20% by weight of dextrin having a DE value of 5.0-20.0 , 1-20% by weight of trehalose, added water 35 to 65wt% were mixed, the amount of dextrin or blending the same amount of trehalose, and more, selected a composition obtained by heat treatment of those the mixture, bread, Chinese steamed buns, from buns A method for producing bread and / or Chinese buns and / or buns, characterized in that the filling is machine- filled as at least one stuffing and further heat-treated. 10-30 % by weight of glutinous rice and / or glutinous rice after immersion in water, 1-40 % by weight of ingredients, 2-20% by weight of dextrin having a DE value of 5.0-20.0 , 1-20% by weight of trehalose, sugar 2 30 wt%, mixed with added 35-65 wt% water, the amount of dextrin or blending the same amount of trehalose, and more, a composition obtained by heat treatment of those the mixture, A process for producing bread and / or Chinese buns and / or buns, which is mechanically filled as at least one filling selected from bread, Chinese buns and buns, and further heat-treated.   The method according to claim 1 or 2, wherein the water content of glutinous rice and / or glutinous rice after water immersion is 25 to 40%.   The method according to any one of claims 1 to 3, wherein a seasoning is contained in the added water. 1 to 40% by weight of ingredients, 2 to 20% by weight of dextrin having a DE value of 5.0 to 20.0, and 1 to 20% by weight of trehalose are mixed with 10 to 30 % by weight of glutinous rice and / or glutinous rice after immersion in water. The amount of dextrin is equal to or greater than the amount of trehalose, and the composition obtained by heat treatment after 35-65% by weight of water is used as at least one filling selected from bread, Chinese buns, and buns. A method for improving the machine filling suitability of heat-treated cooked rice to bread and / or Chinese buns and / or buns, characterized by performing machine filling and further heat treatment.   6. The method according to claim 5, wherein 2-30% by weight of saccharide is further mixed with the glutinous rice and / or glutinous rice after water immersion.

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